Categories: Sides
Ingredients
- 1 medium head cauliflower
- 1/4 cup olive oil
- 5 garlic cloves, minced
- 1 tsp kosher salt
- 1/4 tsp black pepper
- Pinch of cayenne pepper
- 1/4 cup chopped fresh basil, cilantro, scallions, parsley
Directions
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Remove the leaves from the bottom of the cauliflower head. Cut the cauliflower in half and grate the cauliflower head on the large holes of a box grate until the reach the stem. You should have about 6 cups grated cauliflower. Or you can cut the florets off and pulse them in a food processor until it’s ricey, about 30 seconds per batch.
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In a large skillet, heat the oil over medium heat. Add the garlic and cook, stirring, until fragrant and light golden, 1 to 2 minutes. Add the cauliflower, salt, black pepper and cayenne and cook, stirring, until the “rice” is tender, 6 to 7 minutes. Stir in the herbs and serve warm.